Koko Sabzi
Ingredients
- 600 g Potatoes, medium
- 1 Onion, medium
- 2 Garlic cloves
- 4 Eggs
- 2 tbsp Koko herbs
- 1 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Oil for frying
Instructions
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Peel 4 medium potatoes and cut them in half. Peel the onion and garlic cloves. Put everything in a food processor and blend until smooth.
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Using your hands or a strainer, squeeze out the excess water from the mixture and discard the liquid.
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Add the eggs, koko herbs, turmeric, salt, and pepper to the mixture. Mix well with a fork until everything is combined.
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Heat oil in a medium frying pan until hot.
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You can either spoon the mixture in one spoonful at a time to make individual pieces, or pour the entire mixture into the pan at once. If pouring it all in, give the pan a shake or use a spoon to spread the mixture evenly.
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Reduce heat to medium and cover with a lid. Cook until the bottom is golden brown - you’ll know it’s ready when you shake the pan and the koko moves freely.
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Cut the koko in half or into quarters with a wooden spoon. Flip each piece individually to brown the other side. Do not cover with the lid this time. If it looks dry, add a little more oil.
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Once both sides are golden, place paper towels on a plate and transfer the koko to drain excess oil.